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- Dish type
- Frozen desserts
- Ice cream
- Ice cream toppings
You'll find a good choice of classy ice creams in larger supermarkets, which can be the basis of some wonderful desserts. Transform your ice cream into something extra-special with this easy sauce.
21 people made this
- 6 tbsp golden syrup
- 150g broken dark chocolate
MethodPrep:3min ›Cook:3min ›Ready in:6min
- Heat 6 tbsp golden syrup and 150g broken dark chocolate in a small pan over a medium heat, stirring until the chocolate has melted. Serve with ice cream, pancakes or fruit.
…or try this
Stir in 250ml double cream and keep warm over a table warmer or fondue burner. Serve biscuits, sponge fingers, marshmallows and pieces of fruit to dip.
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- 1 box Devil’s Food cake mix
- 1 box brownie mix
- 3 eggs
- 1 ½ water
- ⅔ cup vegetable oil
- 2 tablespoons strong coffee or 2 teaspoons instant espresso
- 1 tablespoon cocoa powder
- 2 tablespoons Hershey's chocolate syrup, optional
- 1 bag (8 oz) semi sweet chocolate chips
- 1 ½ cups chopped walnuts , divided
- 1 cup brown sugar (for the caramel sauce)
- 1 cup boiling water (for the caramel sauce)
- 1 tablespoons butter (for the caramel sauce)
- ½ teaspoon vanilla (for the caramel sauce)
- ½ teaspoon salt (for the caramel sauce)
- Preheat oven to 350 degrees.
- Grease a 9 X 13 shallow baking dish.
- Mix together package of dry Devil’s Food cake mix, brownie mix, eggs, water, oil, coffee, cocoa, chocolate syrup, chocolate chips and 1 cup of the walnuts until well blended. (Reserve ½ cup walnuts for topping.)
- Bake according to brownie mix package instructions. (Do not over bake brownies.)
- When cool, cut in squares.
- Place 3-4 squares in freezer.
- Make caramel sauce.
- In a skillet or small pot, combine sugar, boiling water, butter, vanilla and salt.
- Bring mixture to a boil, stirring to dissolve sugar and cool until thickened. Do not burn bottom of pan.
- When brownies are hardened remove them from the freezer, cut into ½ inch cubes.
- Drizzle a small amount of caramel sauce over brownies.
- Place frozen brownie cubes and walnuts over top.
This post comes from the TODAY Food Club community, where anyone can write posts, ask questions and share advice. Learn more and join us!
Food writer, cookbook author and Emmy-Award winning television host and producer. She owned two restaurants and a gourmet food company. You can catch Jan cooking and co-hosting the AZ Midday Show on KPNX Channel 12. Her passion, heritage recipes.
Homemade Chocolate Sauce
One of the many things I love about homemade chocolate sauce is that I know exactly what goes into making it. This particular chocolate sauce recipe is gluten-free, dairy-free, nut-free, and allergen friendly thanks to the Enjoy Life Foods Semi Sweet Mini Chips. It's also the best chocolate sauce for ice cream, in my opinion.
With two kiddos in the house we are always looking to celebrate holidays, like Valentine's Day. And what better way to celebrate then with chocolate? This chocolate sauce is not only amazing on ice cream, you can drizzle it on any dessert, or mix it into your coffee for an extra special mocha-like treat.
How to make Brownies with Chocolate Glaze and Raspberry Sauce:
Preheat the oven to 350 degrees F (180 C).
In the bowl of a stand mixer or other medium bowl, combine the cocoa, baking soda, 2 tablespoons melted butter, and 1/8 cup very hot water. Stir until mixed together.
With the mixer on the lowest speed add in order listed: 2/3 cup sugar, slightly beaten egg, 2 tablespoons melted butter, vanilla, flour, and salt. Mix until combined. Then, fold in 1/3 cup semi-sweet chocolate chips.
Pour the mixture into a small 6 x 6 buttered cake pan. Click for a 6 x 6 cake pan. Bake 30 minutes or until brownies begin to pull away from the sides. It is done when a toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack.
While the brownies are cooling make the raspberry sauce. In a small saucepan combine the raspberries, 2 teaspoons sugar, cornstarch and 1/8 cup water. Bring to a boil and cook for 5 minutes until the sauce thickens. Allow the sauce to cool slightly.
While the raspberry sauce is cooling make the chocolate ganache. In a small sauce pan combine 2/3 cup semi-sweet chocolate chips and heavy cream over low heat. Stir constantly until ganache is smooth and creamy.
Pour or drizzle the warm chocolate ganache over the top of the brownies. Top with the raspberry sauce evenly over brownies. Use a toothpick or butter knife and gently swirl the ganache and raspberry sauce together. Garnish with fresh raspberries if desired. Serve and enjoy!
Brownies with Raspberry Sauce and Chocolate Drizzle
Dark, Milk, and White Chocolate
In ganache recipes, you can usually substitute milk chocolate for dark chocolate. For a white chocolate ganache, you’ll need a bit more chocolate than cream. For example, in the recipe below, you’d need 12 ounces of white chocolate instead of 8.
Tip: If you want a lighter frosting with a mousse-like, airy texture, you can whip the ganache until it reaches the desired consistency. You’ll need to let the ganache cool completely in the fridge for a few hours before whipping.
- 1 stick (8 Tablespoons) margarine or butter, melted
- 1 cup water
- ¾ cup cocoa
- 2 cups granulated sugar
- 2 cups flour
- 2 teaspoons baking soda
- 1 cup sour cream
- 2 eggs
- 2 teaspoons vanilla
- Combine melted butter and water together.
- Combine cocoa, sugar, flour and baking soda together and sift.
- Use a wire whisk to mix butter and cocoa mixtures together, scraping the sides as you go with a spatula.
- Add sour cream, eggs and vanilla and mix with a wire whisk until combined and smooth.
- Pour into a bundt cake pan that is greased and floured (Since the cake is chocolate I would recommend "flouring" it with cocoa powder instead of flour, but either will work.)
- Bake at 350 degrees Fahrenheit for 50-60 minutes. (If you use the PowerPlus® Preheat setting on the Frigidaire Professional Front Control Freestanding Gas Range, it will cut down on the time your oven takes to preheat! It is my favorite way to get my oven up to temperature quickly.) Test with a toothpick, toothpick should come out clean. Let cool in pan for 10 minutes and then turn upside down to remove from pan.
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The only main thing to stress about this homemade chocolate sauce is that this is more of a drizzling sauce and not very thick. However, if you serve it straight from the fridge, it is pretty thick and can hold up on a spoon (unlike most of the photos which show when the sauce was slightly warm or at room temperature). You can also cut back on the amount of liquid you use to make the sauce.
Milk: Any plain milk will work as long as it isn't fat free. If you are using a milk that has a thinner consistency than whole or 2% dairy milk, start by using 3/4 cup and increasing as needed.
Chocolate: Any type of chocolate chips will work. You can also use chunks or chop a chocolate bar. Milk chocolate will make this very sweet, so you might want to reduce the amount of sugar you use.
Flavor enhancers: You can add a little peppermint extract (use 1/8 teaspoon and increase as desired) to make this a peppermint chocolate sauce. Another option is to add almond extract (use 1/8 teaspoon). A pinch of salt also gives this a more intense sweet flavor.
How To Make Chocolate Sauce with Chocolate Chips in the Microwave
You can prepare this in the microwave. Caution that it can be a little finicky, so be careful not to let it overflow or burn. Use a very large bowl, and keep watch the whole time.
- Heat water in a microwave safe dish for 1 minutes on 100% power until very hot. Stir in sugar. Heat for another 30 seconds then stir until sugar completely dissolves.
- Whisk in milk and heat for 30 seconds. Let rest for 2 minutes then heat for another 45 seconds.
- Stir in chocolate chips until completely smooth.
- Add in vanilla extract, and enjoy!
How to Make Allergy Friendly
This is already gluten free, egg free, soy free, and nut free (depending on the type of milk you use). You can easily make the chocolate sauce dairy free by using dairy free chocolate chips and a non dairy milk like coconut milk, oat milk, almond milk or soy milk. The sauce might be a little bit thinner, so start by using a little less and add more if needed.
How to Fix a Mistake
Too thin: If your sauce is too thin, you can try cooking it for a little longer to evaporate some of the liquid. Or add additional chocolate chips. Also, when it's kept in the refrigerator, it thickens more.
Too thick: Add a little extra milk or water in one tablespoon increments and whisk completely until the sauce has your desired consistency.
Make Ahead Ideas
This is great for making ahead of time. No need to do anything special to make this ahead of time. Prepare as directed then transfer to a container, and refrigerate or freeze.
This chocolate sauce keeps in the fridge for up to 10 days or in the freezer for 2 months. Transfer to an air-tight container, and refrigerate or freeze.
If you are freezing this, I recommend freezing it in smaller portions so you don't have to defrost the entire batch to get some of this chocolate sauce in your life. Nan always has this in her freezer because it's so easy to heat up and serve with ice cream or cookies for an effortless yet lovely dessert that everyone loves.
How to make vegan chocolate sauce
Add coconut cream, maple syrup, sugar and cocoa powder to a saucepan and whisk it vigorously until it reaches a gentle simmer.
Remove it from the heat and add in some tahini (trust me!), vanilla and some vegan chocolate or chocolate chips. Whisk it until smooth.
Now you have a sauce that is ready to use! You can use it as a hot sauce or let it cool to room temperature and use it then, whatever is going to work best for how you want to use it.
This 2-Ingredient Vegan Chocolate Sauce Is Good on So Many Things and Takes Just Minutes to Make
Who says you can't eat chocolate sauce every day? This two-ingredient vegan chocolate sauce carries such a rich, chocolaty flavor and goes well with so many things that it's the perfect dessert sauce to drizzle on top of any treat.
One of the two ingredients in this recipe is chocolate almond milk (or your choice of chocolate dairy-free alternative milk). The second ingredient is chocolate hummus, which you can make at home with just a few ingredients, or pick up from the hummus section at your local grocery store. Combine the two ingredients in a microwave-safe bowl until the sauce is thick and well-incorporated.
For flavor variety, you can add a pinch of sea salt or a dash of instant espresso powder.